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Posts tagged ‘duck fat’

Happy National Chicken Wing Day!

This holiday presents the perfect excuse to make a batch of “truffalo” wings! This is our take on the classic buffalo wings recipe – but we use black truffle butter in place of plain butter. It’s a small change that makes a huge difference.Truffalo Wings 5

How Do Americans Like Their Chicken Wings?

You will notice that our recipe answers the needs of the 38% that like their wings with hot sauce, and speaks to the 35% who prefer bleu cheese for dipping.

No data exists on how many Americans like them with truffle butter, but our informal survey of everyone who has tried these wings indicates that 100% prefer buffalo wings with truffle butter sauce. So try our wings recipe today!

American Chicken Wings Preferences

How do you like your wings? Let us know on social media – just tag @dartagnanfoods on Facebook, Instagram or Twitter.

Happy National Fried Chicken Day!

Because today could easily turn into debauchery at a fast food restaurant, we offer you a recipe for Mini Duck-Fat Fried Chicken and Bacon Waffles with Sriracha Honey. Let’s keep this holiday classy, folks. Fried chicken is a serious thing; there’s no need to eat it from a bucket. Celebrate responsibly.

chicken & waffles recipe preview

Top 7 Chicken Recipes You Need to Try

Tired of the same old, same old when it comes to chicken? You are not alone! Americans consume 90 pounds of chicken per capita each year, and we suspect that much of that is chicken breasts.

How to jazz up your chicken dinner? Start with quality chicken, choose whole chicken or different cuts (sorry, boneless skinless chicken breast!), and try one of these recipes.

1. Black Truffle Butter Buffalo Wings

Oh, yes we did. Take a classic dish with lots of hot sauce and add the miracle of black truffle butter, and you get our “truffalo” chicken wings recipe.  Don’t relegate chicken wings to game day – they make a perfectly good meal anytime of the year.

Truffalo Wings 5

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Duck Fat 50: Duck Fat Focaccia Bread with Herbs & Sea Salt

Have you baked with duck fat yet? If not, you are missing out on a whole world of flavor. Try our recipe for ridiculously delicious duck fat focaccia bread. Topped with fresh herbs and flaky salt, it’s wonderful on its own, as a soup or salad accompaniment, or as the vehicle for your favorite sandwich fillings.  Duck bacon and onion jam might work nicely. Or try spreading duck rillettes on top for a duck on duck fat sandwich.

This recipe will make one 14 x 11 inch loaf – which we predict won’t be around for long. It’s just that good.

Duck Fat Foccacia Bread

Duck Fat Focaccia Bread

Ingredients

2½ teaspoons active dry yeast
1⅔ cup warm water (about 110 degrees F)
½ cup Duck Fat, melted, divided use
2 cups bread flour
2 cups all-purpose flour, plus more as needed
2 teaspoons coarse salt
2 tablespoons chopped fresh herbs, such as thyme, rosemary, and/or oregano
1½ teaspoons Maldon salt, or Gros Sel

Preparation

1. In the bowl of a stand mixer fitted with a paddle attachment, stir together yeast and warm water. Let stand about 5 minutes until foamy. Add 2 cups bread flour, 2 cups all-purpose flour, ¼ cup duck fat, and coarse salt. Beat until mixture comes together. Switch to dough hook attachment and knead on medium-low speed until dough is smooth and elastic. Finished dough should be just slightly sticky, so add additional flour a little at a time, if needed.

2. Gently round dough into a ball and place in a large bowl that’s been lightly greased with duck fat. Cover with plastic wrap and let rise in a warm location until double in size, about 1½ hours.
Generously grease a 14 x 11 inch baking pan with duck fat. Press the dough evenly into the pan and cover with plastic wrap or a tea towel. Allow to rise until doubled again, about 1 hour.
Preheat oven to 425 degrees F with rack in the center.

3. Using the end of a wooden spoon greased with duck fat, press deep indents into the dough at 1” intervals. Brush with remaining duck fat, allowing the fat to pool into indentations. Sprinkle herbs evenly over the dough, then repeat with Maldon salt. Bake until bread is golden brown, about 25 to 30 minutes. Cool in the pan then slice and serve. Wrapped in plastic wrap, focaccia will keep for about 3 days.

Why You Should Eat More Duck Fat

There’s an old saying, “When life gives you ducks, make duck fat.”

This liquid gold is the preferred cooking medium at D’Artagnan, as it is in Southwest France. Way back in 1985, when Ariane founded the company, she knew that duck fat was a product that Americans needed. Even if they didn’t know it themselves yet.

The first and most obvious reason is because it’s incredibly tasty. Duck fat offers a rich, silky mouth feel that transforms whatever it touches, without an overpowering flavor. But make no mistake, it has a flavor all its own. If you haven’t tried potatoes roasted or fried in duck fat … you haven’t lived. This is the stuff our ancestors used before industrialized seed and vegetable oils came along. And we are happy to see that our obsession with duck fat is beginning to catch on.

When cold, duck fat is solid.  It goes back to liquid at warmer temperatures. 

Chefs love it because of the high smoke point; duck fat can be cooked at high temperatures without smoking or altering its flavor. And unlike butter or olive oil, duck fat can be recycled. For convenience, duck fat stores in the freezer for quite a long time. So be sure to keep a tub at all times, and be ready for any duck fat emergency. Read more

Top 5 Easter Side Dishes

At Easter you may serve tender spring vegetables like peas and asparagus. But there is a long-standing tradition of breaking the Lenten fast with rich, creamy dishes and generous amounts of meat, assuming that you have deprived yourself for 40 days. Since we love a hearty side dish, we collected some of our favorites that pair well with ham or lamb. And there are plenty of potatoes. Always potatoes… truffle-butter-pommes-anna-recipe

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Duck Fat 50: Duck Fat Fried Chicken Drumsticks

Fried chicken is having a moment right now. It’s showing up in sandwiches, on waffles, at food trucks and in high-end restaurants. Nothing is quite so satisfying. Try upping your game with our air-chilled and organic chicken, and using the secret ingredient that brings magic to all it touches: duck fat.

An overnight soak in seasoned buttermilk, along with pan-frying in a blend of duck fat and peanut oil, makes this chicken extra flavorful, crispy, and browned. It’s equally delicious piping hot or served cold, picnic style.

duck-fat-fried-chicken-recipe

Ingredients

2 tablespoons kosher salt
3 tablespoons black pepper
1 tablespoon ground cayenne pepper
1 tablespoon garlic powder
2 teaspoons onion powder
2 teaspoons celery salt
1 teaspoon dry mustard powder
10-12 Organic Air-Chilled Chicken Drumsticks
4 cups buttermilk
1 tablespoon hot sauce
3 cups all-purpose flour
1 (7 oz.) container Duck Fat, for frying
Peanut oil, for frying

Preparation

1. In a small bowl, stir together the salt, pepper, cayenne pepper, garlic powder, onion powder, celery salt, and dry mustard powder, until well mixed. Divide the spice mix evenly between 2 mixing bowls. Add the flour to 1 of the bowls, mix well, cover with plastic wrap, and set aside.Using a fork, prick each of the drumsticks a few times to let the flavors seep into the meat. Rub the drumsticks with the reserved spice mix, coating evenly. Pour the buttermilk over the chicken, add hot sauce, and cover the bowl with plastic wrap. Refrigerate for at least 1 hour up to overnight.

2. When ready to cook, melt the duck fat in a large heavy-bottomed skillet or Dutch oven. Pour in enough peanut oil to fill the pan about 2.5 inches deep. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.

3. Meanwhile, remove the chicken pieces from the buttermilk and in batches, drop them into the bowl of reserved seasoned flour, turning them to make sure they become evenly and heavily coated.

4. Working in batches as to not over crowd the pan, carefully drop the coated chicken drumsticks into the hot oil. Turn the pieces as they brown and do not let them touch each other while frying. If necessary check the underside of a piece by lifting it with tongs. It should be a deep golden brown. Cook the chicken until the pieces are crispy and brown, about 15 minutes, turning occasionally.

5. To test for doneness: Cut into the thickest part of a drumstick. The juices should run clear and the meat should be opaque throughout. If necessary, continue to cook the chicken into a preheated 325 degree F oven, until they are fully cooked. Transfer the fried chicken to a paper towel-lined baking sheet to drain the excess oil. Serve the chicken hot, room temperature, or cold.

Top 5 Oscar Party Recipes

Looking for some finger foods for your Oscar viewing party? Here are our top nominees for tastiest appetizers this year. Try a few and see if they win any awards at your house. And be sure to share photos with us on Facebook, Twitter or Instagram.

20160223_OscarParty_FB

1. In the category of “Most Likely to Be Devoured First,” it’s duck wontons with spicy hoisin dipping sauce. Stuffed with our fully-cooked duck rillettes, these will fry up fast …  which is good because they will be eaten quickly! fried-duck-confit-wontons-appetizer-recipe

2. Simple to make but with complex flavors to delight the whole party, our French ham with pears and ricotta recipe benefits from a drizzle of truffle honey. But what doesn’t?

french ham & pear recipes preview

3. What’s savory, sweet, salty, crispy and chewy? This easy recipe for bacon duck fat caramel popcorn. Why do we need both duck fat and bacon? Because it’s just better that way.

duck-fat-caramel-popcorn-with-bacon-recipe

4. Everybody loves fried chicken and waffles, but not everybody gets to enjoy duck fat fried chicken on a fluffy bacon waffle. With this high-end finger food, your party might just get a nod from the Academy of Fried Chicken.

chicken & waffles recipe preview

5. These phyllo triangles are stuffed with umami-rich mushrooms, herbs and crème fraîche.  And if that wasn’t tempting enough, they are topped with black truffle butter to make things all crispy, golden and tasty. Because at the Oscars, you want to be a little extra fancy.

crispy-phyllo-mushroom-appetizers-recipe

With these recipes your Oscar-viewing party is sure to be a smash hit!

Garlic & Black Truffle Mashed Potatoes

This recipe is inspired by the classic Joël Robuchon mashed potato recipe which calls for equal parts potato and butter. Garlic cloves slow-cooked in duck fat are added, along with a generous amount of black truffle butter for intensely earthy and rich potatoes.

Recipe_Black_Truffle_MashedPotatoes_HomeMedium

Ingredients

2lbs Yukon Gold potatoes, peeled and cut into large chunks
8-12 tablespoons Black Truffle Butter, more as needed
4 cloves Garlic Confit
Coarse salt & freshly ground black pepper, to taste
Fresh Black Truffle, for shaving (optional)

Preparation

1. Bring a large pot of salted water to a boil and add potatoes. Cook until just fork-tender. You don’t want soggy potatoes.

2. Drain potatoes in a colander and shake well to remove excess water.

3. Place potatoes in a large bowl, add truffle butter and season with salt and pepper. Mash the butter into the potatoes with a masher to desired consistency. They can be as chunky or smooth as you like. Alternatively, you can pass the potatoes through a ricer and then mix in butter and garlic confit, making sure to mash garlic into potatoes with back of spoon. Adjust seasoning and top with thinly-shaved black truffle. Serve.

Duck Fat 50: Oven-Roasted Veggie Fries

If you like potatoes with duck fat, you’ll love these. Gorgeous roasted vegetable “fries” get extra flavor and color from a swath of luscious duck fat right before baking. Delicious as a side dish or chilly day snack.Recipe_Oven_Veggie_Fries_HomeMedium (1)

Ingredients

Assorted root veggies, such as parsnips, turnips, carrots, and beets; scrubbed, peeled and cut into ¼ inch sticks
Duck fat, softened
Coarse salt
Finely chopped parsley (optional)

Preparation

1. Preheat oven to 400 degrees F.

2. In a large bowl, toss veggie sticks with a few generous drizzles of with a drizzle of duck fat. Make sure each stick is evenly shiny with fat. Season with salt.

3. Spread evenly, in a single layer, on a rimmed baking sheet. Bake until golden brown and cooked through, flipping halfway through baking time. Fries should take about 15-25 minutes.

4. Remove from oven, taste for seasoning and season with salt if needed. Sprinkle with parsley (if using), and serve immediately.